FOOD When ripe, this tropical delight-also known as pawpaw -has an edible orange flesh that is beautifully sweet and fragrant and not unlike a peach. It's high in vitamin C, which helps to maintain healthy skin, teeth and bones. Try papaya in salsa and salads Papaya & lychee rice puddingv Sweet papaya combines with tart lychees for a tropical take on this classic dessert SERVES 6 READY IN 40 MINS PRICE PER SERVING 75p 200ml Rubicon Lychee stirring continuously, Juice Drink 200ml light coconut milk 50g caster sugar 150g Arborio or pudding rice 200g Grower's Selection Lychees**, until the liquid has been absorbed. Add the rest of the liquid 1 ladle at a time, stirring don't add more until the previous lot has been absorbed. Chop 2 the lychees and stir into the rice. 3 Heat the demerara sugar 2tbsp desiccated coconut 4 Put 4tbsp of the juice into eled and stoned 435g tin crushed pineapple 12g sachet Dr. Oetker a pan of simmering water Gelatine 250g Asda 50% Less Fat Light Original a glass bowl and sprinkle 2tbsp demerara sugar gently in a pan until melted. over the gelatine. Heat over 2tbsp chopped pistachios Remove from the heat and 1small papaya, peeled, swil in the pistachios to stirring occasionally, until dissolved and the liquid is clear. Cool for 5 mins. 5 Mix, not beat, the soft pan with the coconut milk bowls and top with the rest cheese, yogurt and icingcaster sugar and 400mlof the lychees, the papaya sugar. Stir in the tinned pineapple flesh and cooled then remove from the heat. deseeded and chopped coat. Spoon onto baking paper to cool, then chop. 4 Divide the rice between 6 1 Put the lychee drink in a 0 300ml Greek-style cold water. Bring to the bo and pistachios. Serve warm. yogurt with honey 50g icing sugar Each 17 2tbsp demerara sugar gelatine until smooth. Pour 2 Put the rice in a small 2 small fresh pineapple, over the biscuit base and pa and stir in s of the hot peeled and sliced 4tbsp pomegranate 237kcal 12%A7%AB% 125%1 <1% chill for 2-3 hrs until set. iquid. Simmer for 4-5 mins, 6 Put the demerara sugar in a small frying pan; heat gently until melted. Add the fresh pineapple slices, increase the heat and cook for 2-3 mins, turning once, to caramelise. Leave to 1 Line a 20cm round, loose-bottomed cake tin with baking paper. 2 Whizz the biscuits in a food processor. Add the cool then halve. melted butter and coconut 7 To serve, remove the and blitz to mix together cheesecake from the tin. Spoon into the cake tin and Arrange the pineapple press down with the back of slices on top with the a spoon. Chill in the fridge. pomegranate seeds. 3 Drain the pineapple in a sieve, pressing out the juice with a wooden spoon. Reserve the juice and flescl 65k 7.5g 4.9g 14.1g 0.20g 156kcal Med Med Med Low of your reference intake Selected stores only, subject to availability. Delivery, collection and carrier bag charges may apply. Minimum spend or minimum basket charge will apply, see ASDA.COM/GROCERIES 1 23 SDA.com/minimumbasketcharge for d subject to availability. Available from 13 May 2019. Delivery and collection slots from 1 19